Spaghetti Squash Boat Recipes

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SPAGHETTI SQUASH SCAMPI BOATS



Spaghetti Squash Scampi Boats image

Butter, lemon, garlic and shrimp -- this can't-go-wrong combo even works on roasted spaghetti squash. The "noodles" and shrimp are tossed together, tucked back into the hollowed-out squash skins and showered with Parmesan, parsley and red pepper flakes just before serving.

Provided by Food Network Kitchen

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

1 medium spaghetti squash (about 2 1/2 pounds)
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
1 pound large shrimp (16/20), peeled, deveined and tails removed
1 stick (8 tablespoons) unsalted butter
1 tablespoon grated garlic (about 4 cloves)
1 teaspoon crushed red pepper flakes, plus more for serving
1/3 cup dry white wine
2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped flat-leaf parsley, plus more for serving
Freshly grated Parmesan, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the squash in half widthwise with a serrated knife and remove the seeds with a spoon. Brush the flesh of each half with 1 teaspoon of the oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and bake until the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes.
  • Separate the strands of squash by scraping the flesh with a fork. Transfer the scraped strands to a large bowl. Cover with foil and keep warm. Reserve the scraped squash shells.
  • Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper. Melt 4 tablespoons of the butter in the skillet. Add the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to the bowl with the squash strands.
  • Return the skillet to medium heat and add 1 tablespoon of the butter. When melted, add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the wine and lemon juice. Increase the heat to high and boil until the liquid thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 3 tablespoons butter and the parsley.
  • Pour the sauce over the shrimp and squash strands and toss to combine. Transfer the mixture back into the squash shells and top with grated Parmesan, more parsley and red pepper flakes.

SPAGHETTI SQUASH BOATS WITH SPICY SAUSAGE



Spaghetti Squash Boats with Spicy Sausage image

Provided by Kelly

Number Of Ingredients 13

2 ripe spaghetti squash
1 Tbsp olive oil
1 yellow onion, diced
1 clove garlic, minced
1 lb. ground hot turkey sausage (I used Jennie-O)
1 cup low-sodium chicken broth
1 (10 oz) can Rotel tomatoes
1/4 cup half and half
Pinch red pepper flakes
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup part skim Mozzarella cheese, shredded and divided
2 Tbsp basil, thinly sliced

Steps:

  • To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil. DO NOT PIERCE WITH A FORK!! Many recipes say to do this, but we are using these cuts of squash later as bowls so you want them to remain intact.
  • Bake squash in the oven for 45 minutes until tender.
  • Meanwhile, drizzle oil into a large skillet and saute onion and garlic until fragrant, about 2 minutes. Add turkey sausage and cook until crumbled and lightly brown, draining if necessary, then add chicken broth, tomatoes, half and half, red pepper flakes, salt and pepper. Bring everything to a boil then cover and allow flavors to simmer on low to medium heat until spaghetti squash is ready.
  • Remove squash from the oven and scrape out all the strands of spaghetti using a fork. Add all the spaghetti squash to your skillet along with a 1/4 cup of cheese. Toss well until cheese is melted and squash is fully coated with sauce.
  • Transfer squash mixture into your now scraped out squash bowls and top with the rest of your cheese. Place them back in the oven for about 3 to 4 minutes until cheese is melted and squash is heated through.
  • Top with basil, serve and enjoy!

HOW TO COOK SPAGHETTI SQUASH BOATS



How To Cook Spaghetti Squash Boats image

Here's the right way to cook spaghetti squash boats! This method will leave you with a juicy, tender, spaghetti-like experience every single time. Full of fiber and other nutritious value.

Provided by Savory Thoughts

Categories     Dinner     Lunch     Main Dish

Time 45m

Number Of Ingredients 12

1 Spaghetti squash
1/3 cup Onions (diced)
1 lb Ground Beef
1 tbsp fresh parsley
1 tbsp fresh basil
2 tomatoes, crushed (or 1 can crushed tomatoes)
2 cups tomato sauce
2 cloves garlic
salt and pepper to taste
1 cup cheddar cheese
½ cup mozzarella cheese
2 tbsp olive oil

Steps:

  • Heat the oven to 425 degrees.
  • Heat the squash in the microwave for 5 minutes to soften it up.
  • Cut the squash in half lengthwise. Remove the seeds and brush the olive oil in the cavity and the edge of the squash. Bake for 30 minutes.
  • Meanwhile the squash cook, in a hot skillet brown the beef for about 5 minutes.
  • Once brown, add salt and pepper. Stir. Then add the crushed tomatoes, onions, herbs and garlic. Cook for about 2 minutes.
  • Add the tomato sauce. Stir. Let simmer on low for 7 minutes. Remove from heat set aside.
  • Use a fork to lightly scrape the inside of the squash, then fill in the cavity with the meat sauce. Topped with cheese and bake for 10 minutes or until golden brown on top. Let cool and serve warm.

Nutrition Facts : ServingSize 2 People, Calories 560 kcal, Carbohydrate 22 g, Protein 26 g, Fat 43 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 89 mg, Sodium 1801 mg, Fiber 4 g, Sugar 11 g, UnsaturatedFat 20 g

SPAGHETTI SQUASH BOATS



Spaghetti Squash Boats image

Several fresh tasty ingredients to go together in this recipe to make a spectacular summer supper. Spaghetti squash has an interesting texture that's lots of fun. Try it-you'll love it! -Vickey Lorenger, Detroit, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4-6 side-dish servings or 2 main-dish servings.

Number Of Ingredients 12

1 medium spaghetti squash (2 to 2-1/2 pounds)
1/4 pound ground beef (90% lean)
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup sliced fresh mushrooms
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, drained
1/3 cup shredded part-skim mozzarella cheese

Steps:

  • Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 375° for 30-40 minutes or until tender. , When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside. , In a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add tomatoes; cook and stir for 2 minutes. Stir in squash. , Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish. , Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts :

SPAGHETTI SQUASH BOAT



Spaghetti Squash Boat image

Think twice-baked potato, spaghetti-squash style with our Spaghetti Squash Boat recipe! Mexican cheese, veggies and tender squash "noodles" form a flavorful filling baked in a halved squash shell. Make a Spaghetti Squash Boat for a delicious dish.

Provided by My Food and Family

Categories     Recipes

Time 1h

Yield 6 servings, 1/2 cup each

Number Of Ingredients 5

1 spaghetti squash (2-3/4 lb.)
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/3 cup finely chopped red peppers
2 green onions, thinly sliced
1/4 cup OSCAR MAYER Real Bacon Bits

Steps:

  • Heat oven to 400°F.
  • Pierce squash in several places with tip of sharp knife or fork; place in shallow microwaveable dish. Microwave on HIGH 10 to 15 min. or until squash is softened, turning every 5 min.
  • Cut squash lengthwise in half; remove and discard seeds. Scoop squash strands into large bowl. Add cheese, peppers and onions; mix lightly. Spoon into 1 squash shell; place in shallow baking dish. Discard remaining squash shell.
  • Bake 28 to 30 min. or until heated through, topping with bacon for the last 3 min.

Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g

ROASTED SPAGHETTI SQUASH LASAGNA BOATS



Roasted Spaghetti Squash Lasagna Boats image

This is the perfect healthy option when you are craving the comfort of lasagna. By using spaghetti squash, you add a veggie and still get the feeling that comes with a rich pasta dish. These delicious roasted spaghetti squash boats are filled with Italian sausage, a robust tomato sauce, ricotta, Parmesan, and mozzarella cheeses.

Provided by Angela Naumann

Categories     World Cuisine Recipes     European     Italian

Time 1h45m

Yield 6

Number Of Ingredients 12

3 medium spaghetti squash
salt and ground black pepper to taste
½ cup part-skim ricotta cheese
3 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon olive oil
½ large onion, minced
3 cloves garlic, minced
1 pound bulk Italian sausage
1 (14 ounce) can crushed tomatoes
2 tablespoons chopped fresh basil
1 cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cut squash in half lengthwise with a large kitchen knife. Scoop out seeds and membrane. Season lightly with salt and pepper. Place in a baking dish, cut-side down.
  • Bake in the preheated oven until soft, about 45 minutes. Remove from the oven and let cool for about 10 minutes. Keep the oven on.
  • Meanwhile, begin preparing sauce. Combine ricotta cheese, Parmesan cheese, and parsley in a medium bowl. Mix well.
  • Heat oil in a large, deep skillet over medium heat. Saute onion and garlic in the hot oil until onion is soft, 3 to 4 minutes. Add sausage and cook and stir until browned, 5 to 7 minutes, breaking up meat into small pieces as it cooks. Add tomatoes, salt, and pepper. Simmer over low heat for 25 minutes; stir in basil and simmer for 5 minutes more.
  • Remove flesh from the cooled squash by scraping with a fork, creating spaghetti strands. Reserve the shells. Drain the squash strands in a paper towel-lined colander to soak up excess liquid.
  • Toss squash strands with the tomato sauce mixture. Spoon into the 6 squash shells. Top with 1 to 2 tablespoons of the ricotta cheese mixture and 2 tablespoons mozzarella cheese. Place in the baking dish.
  • Roast in the preheated oven until heated through and cheese is melted, about 30 minutes.

Nutrition Facts : Calories 408.6 calories, Carbohydrate 34.6 g, Cholesterol 49.9 mg, Fat 22.5 g, Fiber 1.6 g, Protein 21.3 g, SaturatedFat 8.8 g, Sodium 982 mg, Sugar 1.3 g

SPAGHETTI SQUASH BOATS WITH CHICKEN



Spaghetti Squash Boats with Chicken image

These easy and healthy spaghetti squash boats are stuffed with creamy chicken, bacon, spinach, and cheese. A comforting low carb recipe!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 1h15m

Number Of Ingredients 13

2 medium spaghetti squash (about 2 pounds each)
2 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 strips thick-sliced center-cut bacon (roughly chopped)
1 pound boneless skinless chicken breasts (cut into bite-sized pieces)
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 cups baby spinach (torn into pieces)
1/2 cup nonfat plain Greek yogurt
1 cup part-skim mozzarella cheese (divided)
2 tablespoons chopped fresh basil (plus additional for serving)

Steps:

  • Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash according to this recipe for Roasted Spaghetti Squash. Remove from the oven and set aside to cool. Reduce the oven temperature to 350 degrees F.
  • Meanwhile, heat a large saucepan over medium and add the bacon. Cook until the bacon is crisp and the fat has rendered; about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and pat dry.
  • Discard all but 1 tablespoon bacon fat from the pan and increase the heat to medium-high. Add the chicken pieces to the pan and season with garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Sauté until the chicken is cooked through, about 5 minutes.
  • Remove from the heat, then add the spinach. Stir the chicken and spinach together until the spinach wilts, then stir in the Greek yogurt, half of the mozzarella cheese, and basil.
  • Once the squash is cool enough to handle, use a fork to shred and fluff the inside flesh so it's no longer attached to the walls and makes a "nest."
  • Divide the chicken filling evenly among the boats, using a fork to lightly mix it with the spaghetti squash. Arrange the stuffed squash on a baking sheet and sprinkle with the reserved bacon and remaining mozzarella cheese.
  • Bake until the cheesy is bubbly, about 10 minutes. Let cool for a few minutes, then serve hot, sprinkled with additional fresh basil.

Nutrition Facts : ServingSize 1 (of 4), Calories 538 kcal, Carbohydrate 37 g, Protein 42 g, Fat 27 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 116 mg, Fiber 8 g, Sugar 15 g, UnsaturatedFat 14 g

TACO SPAGHETTI SQUASH BOATS



Taco Spaghetti Squash Boats image

Healthy Taco Spaghetti Squash Boats stuffed with cheese, ground turkey, and black beans. An easy, filling recipe that everyone will love!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 1h30m

Number Of Ingredients 20

FOR THE SQUASH:
3 medium spaghetti squash (about 2 pounds each)
3 teaspoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoons ground black pepper
FOR THE FILLING:
2 teaspoons extra-virgin olive oil
1 pound ground turkey (93% lean or chicken)
1 bunch scallions (about 6, chopped, with white and green parts divided)
1 red bell pepper (cored and chopped)
1 1/2 tablespoons ground chili powder
2 teaspoons garlic powder
2 teaspoons smoked paprika
1/2 tablespoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 can black beans ((15 ounces), rinsed and drained)
1 can fire-roasted diced tomatoes in their juices ((14 ounces))
3/4 cup freshly grated sharp cheddar (Monterey jack, cheddar jack, or pepper jack cheese, divided)
For serving: chopped fresh cilantro (diced avocado, plain Greek yogurt or sour cream)

Steps:

  • Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash according to this recipe for Roasted Spaghetti Squash. Remove from the oven and set aside to cool. Reduce the oven temperature to 350 degrees F.
  • Meanwhile, make the filling: Heat the 2 teaspoons olive oil in a large, deep saucepan over medium heat. Add the ground turkey, all of the white parts and half of the green parts of the green onion, bell pepper, chili powder, garlic powder, smoked paprika, cumin, salt, and black pepper. Cook, breaking up the meat, until it is no longer pink and the vegetables are tender, about 5 minutes. Stir in the black beans and fire-roasted tomatoes. Increase the heat to high and cook until the mixture is thickened and most of the tomato juice has cooked off, about 5 minutes. Taste and adjust seasoning as desired. Stir in 1/2 cup of the shredded cheese.
  • Once the squash is cool enough to handle, use a fork to shred and fluff the inside flesh so it's no longer attached to the walls and makes a "nest." Divide the taco filling evenly among the boats, using a fork to lightly mix it with the spaghetti squash. Arrange the stuffed squash on baking sheets and sprinkle with the remaining cheese.
  • Bake until the cheesy is bubbly, about 10 minutes. Let cool for a few minutes, then serve hot, sprinkled with any desired toppings.

Nutrition Facts : ServingSize 1 (of 6), without toppings, Calories 322 kcal, Carbohydrate 18 g, Protein 29 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 80 mg, Sodium 743 mg, Fiber 6 g, Sugar 5 g

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